We have eaten Royal host 'Setouchi · Tosa Aigori' using 12 local items of Shikoku's local food ahead

Royal host made use of ingredients of Setouchi and Tosa 12 items "Seto Inland Tosa TourStart from April 8 (Tue) at shops across the country. I had the opportunity to try tasting the sale of the fair menu, so I went to a shop and ate it.

In the first deliciousness of the fair "Japan JAPAN" focusing on Japanese ingredients, we offer 12 varieties of "Setouchi and Tosa Aigori", a collection of people, in a Western style. From April 8 (Tue) Start selling at Royal Host ~
(PDF file)http://www.royalhost.jp/information/pdf/info_140320.pdf

Arrived at the Royal host.


When entering the shop, the posters of "Setouchi / Tosa Aigori" had already been pasted.


12 items of ingredients were collected from each prefecture of Shikoku with this feeling.


For the cover of the fair menu, use the photo of the Seto Inland Sea.


The menu of this tasting party is 5 kinds in all. First as an appetizerSetouchi Set(410 yen including tax) came out.


The Setouchi SetNight fishThe fruit tomato cocktail is a dish of cut tomato cut with olive oil or vinegar.


Tomatoes are somewhat consolidated, but there is a sweetness like fruit, a refreshing taste combined with the acidity of vinegar. Although it was simple, it was made to feel the goodness of the material.


Hachigusaki octopus used octopus from Kagawa prefecture.


It has been picked with garlic, basil and ponzu and it fits well with the light taste of the octopus with easy-to-eat flavor. The octopus is judged at the shop front, it is a crispy texture, but it is not hard and it is an exquisite balance.


Setouchi style buiya base with 18 rice rice(1706 yen including tax) contains seafood such as red snapper, scallops and mussels in Uwajima, the original Bouillabaisse where bean paste and sweet shrimp soup was used hidden taste. 18 rice rice · baguette ·Io resourceComes with the set.


In Setouchi style buiya base the dish is Azatsu, the seafood tapiri.


Scallops are using large-sized pearls of Hokkaido Senbaku, with plenty of umami, a soft texture. Bouya base is packed with a lot of delicious seafood, basically it is not much different from Bouya base you can eat in a restaurant, but a citrus scent like entering an accent so that it feels a little sum.


While the red snapper has a taste of its taste firmly, it sucks the taste of Bouilla base and is good. It is also compatible with tomatoes in Bouya base.


Potato sucking in the taste of Bouillabais is exceptional.


I will try eating Bouillabass with a set of 18 rice rice, baguet, and Io resources.


Immerse 18 rice rice and it risotto style. Eighteen cereal rice was a texture that was slightly more rice than white rice.


Even if you soak it in a baguette and eat it is good.


When Io resources are put ...


Taste like garlic and mayonnaise is added, making it more punchy. It is recommended to change the taste in the middle.


Uwajima's Red Sea Pilaf Zen(1814 yen including tax) is set of Confucius frit salad, red snapper pilaf, new thing soup.


Confucius fritted salad is a frit of Inago from SetouchiKiyomiIt is on the salad using such as.


Although the seasoning of the sauce is somewhat thin, you can enjoy the deliciousness of eating and flavored texture steadily. People who care about smell may be squeezing Kiyami a little.


Kiyomi is not intense both acidity and sweetness, so I will make my salad refreshingly moderate.


There are red snapper on the pilaf scented with chirimen - jako and ginger.


I feel the red burn in the red snapper is good.


Shaka isUwaumiWe used those harvested at.


The red snapper is crispy and baked leather is fragrant and good for both texture and aroma.


Well, this umami and butter in pilaf are compatible, but the ginger has a little weaker taste, so I want you to make ginger effective.


The soup of new seaweed is soup which plenty of seaweed was used yet.


Although the taste of onion and consomme can also be felt, the scent of the ocean may be too strong, because the amount of wakame is large. It seems better to think of it as a dish to taste wakame just rather than soup.


Broiled Angus steak Tosa making ~ Yuzu Ponzu vinegar of horse road village(1814 yen including tax) is a royal host special madeAged meat from the USABaked bonito dishes with condiments on the steak using. Red cap not circulated too much in the marketMa village villageI will eat.


The surface of beef has browned marks.


Garlic chips made with onion, grated radish, ginger and shop.


The vegetables were fried.


I will eat it with ponzu.


The thick taste of aged beef · The burned aroma of oil, the refreshing taste of radish and ponzu match the taste of ginger. Although the price is quite high, making consent.


Ponzu is good with vegetables and can be eaten with a feeling of salad once and for all.


Of dessertKiyomi Parfait(626 yen including tax) isKiyomi· Kiyomi Jure · Yuzu Sherbet · Dessert with whipped cream as a layer.


You can see whipped cream, Kiyomi Jure, Ichigo from the side.


A lot of Kiyomi are on the parfait ... ...


There is also a yuzu sorbet in it.


When scooping and eating it, making refreshing acidity of Kiyomi well matches the taste of cream and citrus sorbet, making it not feel persistent though many creams.


Strawberries are also included at the bottom, so you can eat without getting tired of it as the taste changes as you eat.


The Royal host "Setouchi · Tosa Aigori" is a limited-term menu from Tuesday, April 8th to June 16th (Monday).